Skip to main content
Apron & Atlas — home

Hummus, a Levantine Classic

Levant — see recipes from this place
  • For 4 people
Hummus on a blue bowl

Creamy hummus made with chickpeas, tahini, lemon and garlic, perfect with pita, grilled meats or mezze.

Ingredients

  • 400 g of cooked chickpeas
  • 100 g of tahini
  • 1–2 garlic cloves (optional it can be black garlic too)
  • Juice of 1–2 lemons adn the zests
  • 2–3 ice cubes
  • 2 tablespoons of olive oil
  • ½ teaspoon of ground cumin
  • Paprika or sumac, optional
  • Salt
  • Optional : Fresh parsley, Parsley Oil, Red Oignon Pickles for serving

For original Hummus versions

  • Fresh herbs, such as parsley, cilantro, mint, dill or basil
  • Roasted butternut, for a sweeter, richer hummus
  • Cooked beetroot, for a vibrant beetroot hummus
  • A little extra chilli, for a spicy version

Method

  1. Prepare the chickpeas If using canned chickpeas, drain and rinse them thoroughly. For an especially smooth hummus, remove the skins from the chickpeas.

  2. Blend the tahini Place the tahini, lemon juice and garlic in a food processor. Blend for around 1 minute until the mixture becomes smooth and creamy.

  3. Add the chickpeas Add the chickpeas, cumin and a pinch of salt. Blend until the mixture starts to become smooth. Optional: For a flavoured hummus, add cooked beetroot, roasted butternut or fresh herbs while blending. Adjust the seasoning and lemon juice to balance the flavours.

  4. Adjust the texture Slowly add the cold water while blending until you reach a smooth, creamy consistency. You can add a little more water if necessary — the hummus should be creamy but still thick enough to hold its shape.

  5. Adjust the texture Slowly add the cold water while blending until you reach a smooth, creamy consistency. You can add a little more water if necessary — the hummus should be creamy but still thick enough to hold its shape.

  6. Taste and adjust Taste the hummus and adjust the lemon, salt and garlic according to your preference.

  7. Serve Transfer the hummus to a serving bowl and use the back of a spoon to create a small swirl in the centre. Drizzle generously with olive oil and finish with a little paprika or sumac and fresh parsley.

  8. Enjoy Serve with warm pita bread, fresh vegetables or as part of a larger Levantine mezze. Hummus can also be used as a base for grilled meat like kefta, roasted vegetables or falafel.

I cook dishes like this one in people's homes across Cape Town.

See what a private dinner looks like

More from here